2 lb. (6 c.) sliced zucchini
1/4 c. chopped onion
3/4 c. salted water
1 can condensed cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrots
1 pkg. (8 oz.) herb stuffing mix, fine not cubed
1 stick butter

Cook zucchini and chopped onion in salted water 5 minutes. Drain and set aside. Combine chicken soup, sour cream and shredded carrots in large bowl. Add cooked zucchini mixture.

In a 10 inch skillet, melt butter. Add herb stuffing and stir until stuffing is well coated. Put 1/2 of stuffing mix in bottom of 8 x 12 x 2 inch glass baking dish. Add vegetable mixture over this. Sprinkle remaining stuffing over top. Bake at 350 degrees for 20-30 minutes. Very good.